Flow behavior, thixotropy and dynamical viscoelasticity of sodium alginate aqueous solutions

Ma, Jingfei; Lin, Yanbin; Chen, Xiangling; Zhao, Baotang; Zhang, Ji

doi:10.1016/j.foodhyd.2013.11.016

Cited by 197 publications

(115 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Sodium alginate solution showed distinct shear thinning, whereas chitosan solution had only a slight shear thinning. This is in agreement with other studies describing the flow behaviour of sodium alginate [55,56] and chitosan. [57] At 30°C, the viscosity values of 1% w/w chitosan solution were in 187.2 mPa s at 1 s −1 and 83.7 mPa s at 500 s…”

Section: Viscositysupporting

confidence: 93%

Emulsion stability of clove oil in chitosan and sodium alginate matrix

Purwanti

Zehn

Pusfitasari

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

Clove oil was emulsified in 1% w/w chitosan (CC emulsions) and 2.5% w/w sodium alginate matrix (CA emulsions) containing Tween 80 as the surfactant. Different homogenization speeds (5,000, 10,000, 15,000 and 20,000 rpm) were used to produce the emulsions, and the stability of the emulsions during storage (29 days) was determined. The stability of the emulsions containing clove oil prior to the solidification process was assessed when chitosan and sodium alginate were used as encapsulating materials. Different homogenization speeds resulted in polydisperse emulsions with a size of 2-3 μm and 90% of stability after 29 days of storage. Different homogenization speeds did not significantly affect the concentrations of the active compounds contained in the emulsions. However, these concentrations changed significantly after 29 days of storage when sodium alginate was used to make the emulsions and the homogenization speeds were ≥ 10,000 rpm. High temperature caused by the high viscosity of the solution and high energy dissipation during homogenization suggested that the emulsions composed of sodium alginate were unstable. Chitosan enabled a longer processing time during the clove oil encapsulation process compared to sodium alginate, when emulsification by homogenization was used. The stability of the emulsion of the clove oil-inchitosan matrix prior to the solidification step was superior. ARTICLE HISTORY

show abstract

Section: Viscositysupporting

confidence: 93%

Emulsion stability of clove oil in chitosan and sodium alginate matrix

Purwanti

Zehn

Pusfitasari

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…The thixotropic effect can be described as destruction of the internal structure during the shear load phase and regeneration of a material organization during the rest phase. Evaluation of the thixotropic effect can predict liquid behaviour during technological processes (TabiloMunizaga and Barbosa-Cánovas 2005;Ma et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of Storage on Rheology of Water-Soluble, Chelate-Soluble and Diluted Alkali-Soluble Pectin in Carrot Cell Walls

Mierczyńska

Cybulska

Pieczywek

et al. 2014

Food Bioprocess Technol

View full text Add to dashboard Cite

The properties and functionality of pectins from plant cell walls depend on their structure. Therefore, the objective of this work was to determine the rheological properties of pectins extracted from plant cell walls with different solvents in relation to postharvest storage time. Water (WSP), chelate (CSP) and diluted alkali (DASP) soluble pectins were studied, taken from carrot cell walls ('Nerac' variety), at harvest and at five time points during storage. The rheology of pectins was studied in relation to flow properties and viscosity, and the storage effect was studied in relation to enzyme activity. The results showed that rheology of pectins depend on the solvent used for extraction. The viscosity of each pectin fraction increased during storage. WSP had the highest viscosity (maximum 0.045 Pas) compared to CSP (0.023 Pas) and DASP (0.011 Pas). DASP revealed thixotropic properties that increased from 3 % at harvest to 14 % after 5 months of storage. Flow behaviour of DASP did not change with storage time, whereas WSP and CSP showed a change from dilatant to pseudoplastic flow. The changes in rheological properties may be related to an enzymatic-induced molecular transformation, which promotes a gelling ability.

show abstract

“…The coacervate phase at 10 • C even showed a crossover of G and G at a frequency of 73 rad/s, that is, exhibited liquid-like viscous behavior below the crossover frequency and solid-like elastic behavior above it. The FG-GA complexes in the phase at 10 • C might have not enough time to relax to a more favorable structure and dissipate energy above the crossover frequency, and consequently, act more like a rigid gel network, in which the energy imposed by the oscillatory strain could be temporarily stored, leading to the solid-like elastic behavior of the coacervate phase [28].…”

Section: Oscillatory Shear Behavior Of Fg-ga Coacervate Phasementioning

confidence: 99%